Cangzhou Lion's Head is a special dish with full color and flavor, which belongs to the Ji cuisine family.
Cangzhou is also known as lion city, the most representative is the Zhenhai roaring iron lion, so call him the iron lion head.
This dish is made with pork front leg sandwich meat, lotus root, egg, vegetable heart, ginger and so on.
Remember Doctor Heel? Sai Xi Shi's braised iron lion head, Xi Laile's favorite dish is this dish, but also let the people watching this play salivate.
Cooking Method:
First, raw materials
Pork front leg sandwich meat 300 g. [People who like to eat meat can put more], chopped. Tender lotus section. One egg. Eight vegetable hearts. A small piece of old ginger. Three shallots. Three tablespoons of soy sauce. 1 tablespoon of dry starch, another spoonful of starch and an appropriate amount of water mixed into a sauce. Salt and MSG to taste.
Second, the practice
1: Chop the lotus root into fine pieces, cut the green onion into sections, finely chop the ginger, beat the egg in the dry starch and stir in a clockwise direction to form the whole egg paste.
2: Pour the egg paste into the meat and minced lotus root, add salt and 2 tbsp soy sauce and stir clockwise.
3: Knead the minced meat into round balls.
4: Heat the oil in the pan to 70%, fry the balls for about 2 minutes, fry them into the skin to enclose the inside of the balls.
5: Drain the balls and put them on a plate.
6: After the oil in the pot is out, add the balls, add about two pounds of soup or water, three tablespoons of soy sauce, ginger and green onion, boil and then heat it slightly for more than one hour.
7: After cooking thoroughly, remove the balls and plate them for use.
8: Put the rapeseed in the soup in the pot and cook for about 1 minute until cooked
9, fish out the heart of the dish and put it on the plate, hook the pot and pour it into the plate.
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